1 1/2 pounds chicken breasts
1 teaspoon ginger
2 teaspoons honey
1 tablespoon cornstarch
3 tablespoons soy sauce
12 ounces Chinese pea pods
1/4 cup vegetable oil
1 cup natural whole almonds
3 to 4 tablespoons water
1/3 cup sherry

Skin, bone and cut up chicken breasts into 1/2-inch cubes.

In a bowl, mix ginger, honey and cornstarch and blend in water, soy sauce and sherry.

Thaw pea pods if frozen. In a wok, heat oil over medium heat. Add almonds, stirring and cooking for about 3 minutes. Add chicken and cook just until meat turns white. Pour in sherry mixture and cook until sauce thickens. Add pea pods and stir-fry until hot and glazed.

Serves 4.